This is one of my family's favorite recipes
SHRIMP LO MEIN
2 tbs. olive oil
1 lb. medium shrimp, shelled, deveined (I use the frozen kind-thawed)
1 (14 1/2 ounce can) low sodium chicken broth
3 tbs. coconut liquid aminos
1 packet splenda or stevia
1/4 tsp. ginger
1/4 tsp. garlic powder))
1 1/2 cups uncooked fine sharataki noodles
1 medium onion cut into wedges
1 (16 ounce) pkg. green giant American mix frozen(broccoli, water chestnuts and red peppers
2 tsp. cornstarch (or gum gar thickener for low carb)
2 tbs. water
Heat oil in large skillet over medium high heat until hot. Add shrimp; cook and stir 3 minutes or until shrimp are firm and pink. Remove shrimp from skillet; keep warm. Add chicken broth, soy sauce, splenda. Bring to a boil. Add noodles, onion, and frozen vegetables; return to boiling. Reduce heat to low; cover and simmer 8 to 10 minutes of until noodles and vegetables are tender. Stir in shrimp. In small bowl, stir cornstarch into water until dissolved. Gradually stir into mixture in skillet. Cook and stir over medium high heat until sauce is bubbly and thickened. 5 servings; 6 carbs
For less carbs,skip the noodles and serve on spaghetti squash or zucchini noodles
Recipe submitted by Edith Weil
SHRIMP LO MEIN
2 tbs. olive oil
1 lb. medium shrimp, shelled, deveined (I use the frozen kind-thawed)
1 (14 1/2 ounce can) low sodium chicken broth
3 tbs. coconut liquid aminos
1 packet splenda or stevia
1/4 tsp. ginger
1/4 tsp. garlic powder))
1 1/2 cups uncooked fine sharataki noodles
1 medium onion cut into wedges
1 (16 ounce) pkg. green giant American mix frozen(broccoli, water chestnuts and red peppers
2 tsp. cornstarch (or gum gar thickener for low carb)
2 tbs. water
Heat oil in large skillet over medium high heat until hot. Add shrimp; cook and stir 3 minutes or until shrimp are firm and pink. Remove shrimp from skillet; keep warm. Add chicken broth, soy sauce, splenda. Bring to a boil. Add noodles, onion, and frozen vegetables; return to boiling. Reduce heat to low; cover and simmer 8 to 10 minutes of until noodles and vegetables are tender. Stir in shrimp. In small bowl, stir cornstarch into water until dissolved. Gradually stir into mixture in skillet. Cook and stir over medium high heat until sauce is bubbly and thickened. 5 servings; 6 carbs
For less carbs,skip the noodles and serve on spaghetti squash or zucchini noodles
Recipe submitted by Edith Weil
No comments:
Post a Comment